inStorebuyer - February 2011 - 8

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HEADLINES IN BAKERY & DELI & RETAIL

Raisin Board Names Pastry Consultant
The California Raisin Marketing Board announces the hire of the award-winning Chef Della Gossett, Pastry Chef Instructor, French Pastry School (FPS) of Chicago, to serve as a pastry consultant for the board. In this newly created role, Chef Gossett will apply more than a decade of experience gained in some of the nation’s finest kitchens toward developing expanded uses of California Raisins in pastries and desserts. “The California Raisin industry has a long and successful history of developing innovative applications for California Raisins in the baking, pastry and dessert categories,” said Larry Blagg, Senior Vice President of Marketing, California Raisin Marketing Board. “A consultant the caliber of Chef Gossett will help ensure we carry on this tradition, while creating new opportunities for the California Raisin industry and the nearly 3,000 growers we proudly represent.” Prior to becoming an instructor at the FPS, Chef Gossett served as the executive pastry chef at the Chicagobased, James Beard award-winning restaurant, Charlie Trotter’s, and as pastry chef at Trotter’s to Go. Her earlier experience includes pastry chef positions at Atlas in New York and TRIO in Evanston, IL. She was selected as one of only two American chefs to participate in Chef Ramon Morato’s elite pastry chef workshop at Escola Aula ChocoVic,

Pastry Smart Launches New Organic Line
Pastry Smart sampled its newly launched retail line of premium organic baked goods at the 36th Winter Fancy Food Show, Jan. 16- 18 in San Francisco, CA. Pastry Smart offers Savory Scones, Corn Cakes, Cookies and Breads and was founded by Chef Mark Ainsworth. Pastry Smart has been crafting organic pastries, breads and cookies for San Francisco Bay Area hotels and restaurants, including the Ritz-Carlton, the Lodge at Pebble Beach and Carneros Inn, since 2006. The retail line, which debuted in late 2010, is designed with eye-catching graphics that read well at the store level. The products merchandise easily and are minimally packaged to reduce waste. The new Pastry Smart retail line allows retailers to maintain a high-quality inventory of frozen, pre-baked products that can be thawed and merchandised as needed while maintaining optimum freshness. • Cookies: Available in four flavors: Chocolate Chip, Oatmeal Raisin, Snickerdoodle, and Vegan Lemon Shortbread. • Savory Scones: Available in four unique flavors: Walnut Peppercorn, Rosemary Garlic, Indian Curry, and Mushroom Thyme. • Corn Cakes: Available in four flavors: Corn, Corn with Bacon, Corn with Blueberry, and Cheddar Jalapeno. • Rolls: These par-baked rolls give customers oven fresh rolls to bake at home in 5 minutes.

Vic, Spain. She has also completed coursework at the Cooking and Hospitality Institute and the FPS in Chicago. “As a pastry chef, I enjoy all aspects of the trade; from developing the simplest shortbread cookie to creating a complex plated dessert that pushes the boundaries of savory and sweet,” Gossett says. “I am eager to further work with California Raisins —an all-time classic, supremely versatile ingredient—and to share the resulting innovation with others.” In her consultant role, Chef Gossett will develop new pastry recipes and curriculum, as well as teach courses about California Raisins in pastry to students at the FPS. She will also represent the California raisin industry at special events throughout the country, while contributing to the board’s Chef Assist program, which is a comprehensive effort to further inspire use of California raisins in high-volume foodservice settings, such as college dining and hotel and hospitality venues.

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inStorebuyer - February 2011

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